“Don’t try to be all things to all people,” said Warren Solochek, president, Foodservice Practice, The NPD Group, at the Foodservice Equipment & Design Global Thought Leadership Summit, Tuesday, Sept. 20, in Chicago. He told the audience that companies currently going that route are failing. “The ones that are succeeding today do one thing and they do that one thing really well.”
Key points from Solochek that pushed conference attendees to think about their businesses differently:
- The restaurant industry was built for the traditional family, with two parents and two kids. That doesn’t really exist anymore. Has your operation adapted?
- Learn how people eat in different parts of the country, even the profile for Tex Mex varies by region. Embrace local autonomy and regional variances.
- Technology is not the end-all be-all.
- Recognize that people are not going out to lunch the way they used to as more people work from home. How are you getting food to more people if they are not coming into your restaurant?
The bottom line: focus on your core customer. Think about what you can do to appeal to that group, Solochek said. “Talk to them and connect with them.”
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